Northern Style Jambalaya Stuffed Peppers

Submitted by noellejane

"I wanted to create fun, spicy, appetizer for a party I was having in the middle of winter. These little gems were a huge hit"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 30 halves
• Serves: 12

ingredients

• 6 ounces andouille sausages, diced
• 2 (4 1/3 ounce) boxes long grain and wild rice blend
• 2 lbs miniature tri color sweet bell peppers (red, orange and yellow)
• 6 ounces pre-cooked grilled chicken breasts, diced
• 6 ounces frozen small shrimp, thawed
• 1⁄3 cup chopped green onion
• 1 teaspoon dried thyme
• 1⁄2 teaspoon crushed garlic from a jar
• 1 1⁄4 cups herb and garlic spaghetti sauce
• 6 ounces cream cheese with vegetables, softened
• 1⁄4 teaspoon salt and pepper

directions

1. Pre-heat oven to 400° F.
2. In a large sauce pan, stir together diced sausage, rice mix and seasoning packets. Add water called for on the back of each package of rice mix, and cook according to package directions, omitting the oil called for on the package.
3. Meanwhile, cut miniature peppers in half, leaving stems intact. Remove seeds and membranes.
4. Once rice mix is done cooking (about 30 min) Stir remaining ingredients into hot rice. Season to taste with salt and pepper.
5. Stuff mini peppers with rice mixture and place on a foil lined baking sheet.
6. Bake at 400° F. for 15 minutes or until peppers are crisp tender and filling hot. Serve immediately.